Meringues with Red Fruits

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Meringues with Red Fruits
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it es fr de br
42
Calories per serving
  • Gluten Free
  • Lactose Free
  • Vegetarian
  • Energy Kcal 42
  • Carbohydrates g 10.1
  •   of which sugars g 10.1
  • Protein g 0.5
  • Sodium mg 8
  • Difficulty: Average
  • Prep time: 30 min
  • Cook time: 3 h
  • Makes: 30 pieces
  • Cost: Low

PRESENTATION

Red berry meringue is a really good dessert that adds a touch of elegance to any gathering. You know, it's got that crispy outside and a soft, almost chewy inside. Really, the secret is in this French technique—whipping up egg whites and blending them with a homemade syrup of raspberries and strawberries. Gives it this gentle pink hue and a lovely, natural berry aroma. Super good.

People often say it's like a mixed berry pavlova or a berry meringue roulade, but this version? It’s all about the pure, bright flavors of the fruit. And here's the thing—it’s versatile. While the classic uses raspberries and strawberries, you can totally switch it up. Try blackberries or currants for a colorful mix. Every bite offers a moist, melting center and a golden, light crunch. So, so satisfying.

It’s perfect for those who want something sweet but not too heavy. Really, it fits right in with the best easy meringue desserts and summer berry desserts, making it great for everything from a casual snack to a party centerpiece. The real magic comes from the berry syrup. It adds more than just sweetness. You get this tangy burst from the raspberries and a hint of sweetness from the strawberries, balanced with that subtle sharpness that keeps you wanting more. Pretty much a winning combo.

This is one of those berry dessert ideas that’s both fancy and relaxed. You can adjust the fruits based on what's in season, making it a versatile choice for all sorts of occasions. For those searching for a homemade pavlova recipe or looking to impress at a potluck, this red berry meringue is seriously good. It also works wonderfully as a quiet afternoon treat with coffee. It's basically a light summer dessert that shows off fresh, simple flavors with a fun twist. Whether you're entertaining guests or just enjoying a peaceful moment, this dessert is all about embracing the beauty of fresh berries in the most delicious way possible. For sure.

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INGREDIENTS
42
Calories per serving
Ingredients for 30 Meringues
Strawberries 0.9 cup (125 g)
Raspberries ½ cup (60 g)
Egg whites ½ cup (100 g)
Sugar 0.6 cup (125 g)
Preparation

How to prepare Meringues with Red Fruits

To prepare the red fruit meringues, start by cleaning the fruit. Rinse the raspberries and strawberries under running water, then remove the green leaves from the latter using a knife and cut them in half. Then place the raspberries and strawberries in the mixer 1, turn on the mixer to blend the fruit until you get a homogeneous pulp 3. Then filter it with a fine mesh strainer, using a spatula or a spoon to collect the sifted pulp in a small bowl 3. The pulp thus collected should weigh about 2.6 oz.

Then pass it into a small saucepan, add 3.5 oz of sugar 4 and light the fire, stirring to dissolve the sugar 5. Bring the pulp to 250°F 6, monitoring the temperature with a food thermometer. When the syrup reaches 239°F, start whipping the egg whites.

Pour the egg whites into the bowl of a stand mixer 7 and turn on the beaters (if you don't have a stand mixer, you can use an electric whisk). When they are semi-whipped, with the beaters still running, add 0.9 oz of sugar 8. Whip again to incorporate the sugar, then when the syrup has reached 250°F, add it in a stream to the whipped egg whites 9, continuing to run the beaters until you create a homogeneous, frothy and completely cold mixture.

When the cream is ready, transfer it to a piping bag with a star nozzle 10. Line a baking sheet with parchment paper and start creating dollops of meringue, spacing them a couple of inches apart from each other 11. When you have finished all the dough 12, bake in a static oven at 212°F for 3 hours, until the meringues are firm and slightly colored underneath. Unlike the French meringue (basic dough), this meringue remains a little soft on the outside and crunchy on the inside.

Storage

Store the red fruit meringues in a tin box for up to 5 days.
Freezing is not recommended.

Curiosity

The red fruit meringue can also be used as a base for the cream of phyllo dough cannoli, adding cream and gelatin as indicated in the cannoli procedure!

Tip

The most well-known meringue is the French one, which involves baking: the one we propose is instead a version of the Italian meringue. The difference is that the egg whites are already cooked when the hot fruit syrup is added, and the main consequence is that... it can be consumed immediately, even as a cream to coat cakes! What are you waiting for? :)

For the translation of some texts, artificial intelligence tools may have been used.
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